Banana Pudding Cheesecake
This creamy Banana Pudding Cheesecake is INSANELY good! Carmalized banana-infused cheesecake, covered with instant vanilla pudding and banana slices, topped with fluffy and light whipped cream.
Ingredients
Cheesecake crust
- 1 1/2 cups (210 g) Nila wafers or Graham Crackers
- 6 tbsp (90 g) butter, melted
Banana Cheesecake
- 3 large eggs, room temperatured
- 32 ounces (900 g) Philadelphia Cream Cheese, room temperatured
- 2/3 cup (140 g) granulated sugar
- 1 tbsp vanilla extract
- 1 cups (250 g) crème fraîche
- 2 yellow bananas
- 1 tbsp brown sugar
Banana Pudding Topping
- 1 yellow banana
- 1 1/4 cup instant vanilla pudding
- 2 cups whipped cream (around 40% fat)
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- 1 handful crushed Nila Wafers or Graham Crackers
Instructions
Carmalized Bananas
- Preheat the oven to 400℉ (200℃) and line a baking sheet with parchment paper.
- Slice the bananas lengthwise and put them on a lined baking sheet, skinside down.
- Sprinkle the brown sugar and turn the bananas, skinside up. Bake for 10 minutes or until the bananas are carmalized and the skins are black. Set aside for later.
Graham Cracker Crust
- Change the oven setting to 350 ℉ (175 ℃) and grease a 9'' (23 cm) springform pan. Line the bottom with parchment paper.
- Put the graham crackers or Nila wafers inside a freezer bag and tie up. Use a rolling pin to crumble the crackers into fine powder texture.
- In a small saucepan, melt the butter. Take off the heat and combine with the crushed crackers.
- Pour the crumbs into the springform and press it tightly to form the crust.
- Bake the crust for 8-10 minutes, then set aside to cool.
Banana Cheesecake
- In a large mixing bowl, mix the cream cheese on low speed until creamy.
- Add the crème fraîche and sugar while mixing on medium speed until smooth.
- Crack in one egg at the time, ensuring it gets incorporated between each egg.
- Scrape down the sides and mix in the vanilla and carmalized bananas on low speed.
- Pour the batter into the crust and bake for 45-50 minutes or until the cheesecake is not too jiggly in the center.
- Let the cheesecake come to room temperature before adding the toppings.
Banana Pudding Topping
- In a small mixing bowl, whisk together the instant vanilla pudding mix according to its instructions.
- Mash one of the bananas and mix in with the pudding.
- Spread the banana pudding on top of the cheesecake. Chill for at least 4 hours, but preferably overnight.
- Whip heavy cream with the vanilla and powdered sugar until soft peaks form.
- Top the cheesecake with a big dollop (or as much as desired) of the whipped cream.
- Crush a handful of Nila Wafers or Graham Crackers on top. Optionally, decorate with sliced bananas if the cheesecake will be eaten the same day, otherwise they might go dark and dry out.
- Slice and enjoy!